by Tamar
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Tamar's Notes:
Expand1 pound milanesa beef sliced into thin strips Ask a question about this ingredient
5 garlic cloves, minced Ask a question about this ingredient
4 ounces Korean pear juice Ask a question about this ingredient
1/4 cup soy sauce Ask a question about this ingredient
1/4 cup sake or soju Ask a question about this ingredient
2 tablespoons roasted sesame seed oil Ask a question about this ingredient
2 tablespoons toasted sesame seeds Ask a question about this ingredient
1 tablespoon honey or yul moot (Korean malt syrup) Ask a question about this ingredient
1 teaspoon ground black pepper Ask a question about this ingredient
4 corn (or flour) tortillas Ask a question about this ingredient
1 cup cabbage kimchi, diced Ask a question about this ingredient
Mix with the beef and marinade for at least a half-hour. The longer the better (up to 24 hours).
Ask a question about this stepGrill the bulgogi in a cast iron skillet until it is well done.
Ask a question about this stepWarm the corn tortillas on a skillet
Ask a question about this stepPlace one warmed corn tortilla on the plate with a small handful of shredded cabbage. Top with bulgogi and kimchi.
Ask a question about this stepI have a Nor Cal version on my blog, based on a great San Francisco Korean restaurant called Namu, but it's not a hearty version like one expects of street food.
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
I've been hoping someone would get us back to the SOCAL roots of Korean truck food. No one's more in touch than Roy Choi. Thank you so much from this expat.